Looking for a special cornbread recipe to go with dinner? Look no further! This recipe was adapted from a recipe that my friend Danielle gave to me a couple of years ago. If I remember correctly she adapted it from a recipe the food network. I did some research looking up cheesy jalapeno cornbread and found a recipe by Ina Garten that I am pretty sure was the original recipe. So thank you Ina and Danielle for the Mother and Father of this recipe. It is always a hit!

Wet1 3/4 cups buttermilk1/4 cup half and half4 large eggs2 sticks unsalted sweet European butter (melted)1 cup chipotle cheddar,pepper jack or medium cheddar (grated, I like half and half of any of the choices)3 tbsp of extra cheese (can be the same cheese used above or one of the optional substitutes)

WetIn a large mixing bowl whisk together egg and half and half until smooth. Add the remaining the remaining wet ingredients and whisk until even.

CornbreadSlowly whisk the wet ingredients into the dry ingredients making sure not to over mix them (you do not want a paste but more of a swirl.) Now add your Cornbread ingredients and mix till even. Let mixture sit for 20-25 minutes covered at room temperature.

While mixture is sitting preheat oven to 350 degrees and pour 2 tsp of olive oil into a large cast iron skillet, coating it well.